“00”-type flour capable of maintaining glutinic structure for a long time.
Flours
Structured and strong, for long-maturing Neapolitan-style doughs, it is balanced to favor dough extensibility over toughness.
“00”-type flour capable of maintaining glutinic structure for a long time.
Structured and strong, for long-maturing Neapolitan-style doughs, it is balanced to favor dough extensibility over toughness.
Chemical/physical specifications
Moisture: max 15.5 %
Protein: min 13 % (b.s.)
Ash: 00 max 0.55 % (b.s.)
Rheological specifications
Available packages
